TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH

Tortellini Soup with Italian Sausage & Spinach is Tomato Soup taken up a whole bunch of notches with spicy Italian Sausage, Spinach and Tortellini. Finished off with a crispy, cheesy crostini, This is definitely not your run of the mill canned variety soup, and it’s a great one pot meal that’s perfect for a cold winter night! This post was sponsored by Mazola® Corn Oil. All opinions and content are 100% my own.

INGREDIENTS

• SOUP
• 1 tablespoon vegetable oil
• 1 pound ground Italian Sausage
• 1/2 cup diced onion (about 1/2 medium sized onion)
• 1 tablespoon minced garlic
• 1-28 oz can crushed tomatoes
• 1-32. oz. box of vegetable broth (chicken works too)
• 2 tablespoons fresh chopped basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 9-ounce package refrigerated tortellini
• 2 cups packed fresh spinach
• CROSTINI
• 1 Baguette
• Butter
• Fresh Grated Parmesan Cheese

INSTRUCTIONS

1. SOUP
2. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
3. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
4. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
5. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
6. Serve with shredded Parmesan.
7. CROSTINI
8. Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

Recipe Adapted From yellowblissroad.com

NOTES

For a creamier soup, add a half cup of Greek yogurt or sour cream.

Share this post